Step by step

Method

4 steps

1. 1

   Rinse 1 cup brown or green lentils. Simmer in 3 cups water with ½ teaspoon salt until just tender, 20–25 minutes; drain any excess liquid. Meanwhile, cook 1 cup rice (basmati or long-grain) separately until fluffy, or cook rice in the lentil pot once lentils are halfway done (add rice + 1¾ cups water, cover, low 15–18 minutes) — either method works.

2. 2

   The onion is the star: thinly slice 2 large onions. Warm 3–4 tablespoons olive oil or a mix of oil and butter in a wide skillet over medium. Cook onions 20–30 minutes, stirring often, until deep golden-brown and sweet — not pale and soft. Lower heat if they threaten to burn; add a splash of water if the pan dries.

3. 3

   Fold lentils and rice together in a big bowl or pot with 1 teaspoon cumin, salt, pepper, and half the caramelized onions. Taste — it should be savory and onion-sweet.

4. 4

   Pile onto plates, crown with the remaining crispy-edged onions, and serve with yogurt and a simple cucumber-tomato salad. You want fluffy lentils and rice under deeply browned sweet onions — not pale boiled grains with raw onion on top.